Skillet Summer Squash Parmesan

Ingredients

• 3 large summer squash, about 2 pounds
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 4 plum tomatoes, cored and thinly sliced

• 1 (14 1/2 ounce) can Italian-style diced tomatoes
• 2 cups shredded reduced-fat Italian cheese blend
• 1/4 cup grated parmesan cheese
• 1/2 lb whole wheat spaghetti

Directions

1. 1

   Heat oven to 400 degrees.

2. 2

   Cut squash on the diagonal into 1/4-inch slices.

3. 3

   Season with 1/4 t each of the garlic salt and pepper.

4. 4

   Coat 2 baking sheets with cooking spray; place squash slices on pans.

5. 5

   Bake at 400 degrees for 20 minutes.

6. 6

   Season tomato slices with remaining 1/4 t each garlic salt and pepper.

7. 7

   Spoon 1/3 of diced tomatoes into the bottom of a large nonstick skillet.

8. 8

   Layer with half of the squash, half of the tomato slices, 1/3 of the diced tomatoes and half the Italian-blend cheese.

9. 9

   Repeat layering.

10. 10

    Top with Parmesan.

11. 11

    Cover and simmer 25 minutes over low heat.

12. 12

    Prepare pasta following package directions; serve on the side.